The sorrel flower (Gongura flower) is in full bloom at Christmas time, so enjoy it for this season.
The juice has a deep red colour and unique flavour enhanced with spices & lemon juice. For this recipe you can use fresh or dried sorrel. I use fresh sorrel from Our Cupid Greens Farm.
Ingredients
(Makes10cups)
4 cups fresh sorrel
150gmsfresh ginger (Crush it to get the essence out)
1 Cinnamon stick-1inch or 1/2 teaspoon of cinnamon powder
10 cups boiling water
2 cups of sugar
2 Tbs lemon juice
Method
Place sorrel, ginger and Cinnamon stick in a large pot or mixing bowl.
Pour boiling water over the ingredients; stir well and place in the fridge overnight to steep.
Using a large strainer, pour the steeped liquid into another container; use a spoon to squeeze more liquid out of the sorrel
Add sugar, lemon juice to sorrel and stir until sugar has dissolved.
Enjoy on the Rocks
Tip: To prevent it from fermenting, store the sorrel drink in the fridge or cold cellar.
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